A new feeling -- bean paste pumpkin cake

A new feeling -- bean paste pumpkin cake

Introduction:

"At first glance, you may feel familiar with the name. The soft and waxy pumpkin cake will immediately appear in front of you. If you flash this idea in your head, you are wrong! Today, I made this alternative pumpkin cake. It's soft and glutinous. The taste is sweet and crisp. I promise you will love it! At the same time of tasting the new taste, it brings you a new feeling

Production steps:

Step 1: take out the frozen bean paste stuffing in advance and thaw it.

Step 2: peel and seed the pumpkin, cut it into small pieces and heat it in microwave oven for 6 minutes.

Step 3: take out and mash it into mud.

Step 4: take 250g flour, add pumpkin puree and yeast.

Step 5: knead well, and make a dough, about a quarter of an hour.

Step 6: place the dough on the chopping board, roll it into rectangular slices, sprinkle salt evenly on the surface, and apply peanut oil.

Step 7: roll up the long strip.

Step 8: divide into small dosage forms weighing about 30g.

Step 9: press flat with your hand and roll it out a little.

Step 10: divide the frozen bean paste stuffing into about 30g and knead it into small balls.

Step 11: take a portion of the bean paste stuffing and put it into a cake preparation, then wrap it up.

Step 12: wrap it into a ball and place it with the mouth down for a moment.

Step 13: after all wrapped, press the balls flat, brush water on the surface, and sprinkle white sesame seeds evenly.

Step 14: pour a little oil into the pan, heat 50% and put into the cake (Sesame face down), fry over low heat.

Step 15: color the bottom and turn it over until both sides are golden.

Step 16: if you look carefully, you can still see the layered ha ~ that is the crisp skin! If you like it, try it!

Materials required:

Pumpkin: 200g

Homemade bean paste: 260g

Flour: 250g

Yeast: 5g

Peanut oil: 30ml

Salt: 4G

White Sesame: 15g

Note: warm tips: using flour with yeast instead of glutinous rice flour is easier to digest and absorb. Homemade bean paste stuffing has low sweetness and good taste. Brush a little oil when making the cake, it will increase the crispness of the taste. Such a new feeling of bean paste pumpkin pastry has been able to be a staple of dinner on our table!

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: salty and sweet